Grilled Pineapple With Honey Whipped Cream
Grilled pineapple spears are topped with roasted nuts and mint and then garnished with a honey whipped cream in this light, satisfying dessert.
- 1 large fresh pineapple
- 2 tbsp (30 mL) honey-roasted peanuts or pistachios, chopped
- 1½ tsp (7 mL) fresh mint leaves, finely chopped
- 1 cup (250 mL) heavy whipping cream
- 1 tbsp (15 mL) powdered sugar
- 1 tbsp (15 mL) honey, plus extra for drizzling
Cut the top and bottom off the pineapple to create a flat base. Then cut the pineapple in half crosswise and place the wider end facing upwards. Core and peel the pineapple with the Pineapple Wedger.
To create pineapple spears, stand the two halves of the pineapple on a cutting board. Position the Apple Wedger over the top of the pineapple and wedge downwards. Repeat with the other half of the pineapple.
Preheat the Nonstick Double Burner Grill over medium-high heat for 3–5 minutes. Grill the pineapple spears for 1–2 minutes per side, or until grill marks appear. Place the pineapple on the Medium Entertaining Platter.
Coarsely chop the nuts using the Food Chopper. Top the pineapple with the chopped nuts and mint. Drizzle with extra honey, if desired.
Add the heavy whipping cream, powdered sugar, and honey to the Whipped Cream Maker. Pump the handle for about 30 seconds, or until it reaches the desired consistency. Serve half the whipped cream in the Small Sandstone Serving Bowl; reserve remaining whipped cream for another use. Drizzle the whipped cream with additional honey if desired.
- 10 servings
Nutrients per serving:
U.S. nutrients per serving (2 pieces of fruit and 1 tbsp (15 mL) whipped cream): Calories 100, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 10 mg, Carbohydrate 14 g, Fiber 1 g, Sugars 10 g, Protein 1 g
Cook’s Tip: Remaining whipped cream can be stored within the Whipped Cream Maker for a couple of days. Use extras to top coffee, waffles, or fruit.
If your pineapple is a little under ripe, “marinate” the pineapple before grilling. Combine 2 tbsp (30 mL) orange juice with 1 tbsp (15 mL) honey and stir to combine. Brush the pineapple with the juice mixture before grilling. This helps bring out the natural sweetness of the pineapple and helps achieve dark, grilled marks.